Related Experiment Video

Updated: May 1, 2026

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
14:53

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Published on: October 24, 2016

11.0K

[Comparison of three approaches to breed industrial Saccharomyces cerevisiae strains with improved ethanol tolerance]

Qian Li, Xinqing Zhao, Jin-Soo Kim

    Sheng Wu Gong Cheng Xue Bao = Chinese Journal of Biotechnology
    |April 8, 2014
    PubMed

    More Related Videos

    Saccharomyces cerevisiae Exponential Growth Kinetics in Batch Culture to Analyze Respiratory and Fermentative Metabolism07:38

    Saccharomyces cerevisiae Exponential Growth Kinetics in Batch Culture to Analyze Respiratory and Fermentative Metabolism

    Published on: September 30, 2018

    44.0K
    Determination of the Mating Efficiency of Haploids in Saccharomyces cerevisiae05:39

    Determination of the Mating Efficiency of Haploids in Saccharomyces cerevisiae

    Published on: December 2, 2022

    3.0K

    Related Concept Videos

    Bioreactor Controls-III01:22

    Bioreactor Controls-III

    Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
    67
    Microbes in Beverage Production01:25

    Microbes in Beverage Production

    Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
    298
    Microbial Fermentation01:23

    Microbial Fermentation

    Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
    1.8K
    Scale-Up Processes01:14

    Scale-Up Processes

    The scale-up of microbial fermentation processes is essential in industrial biotechnology, allowing the transition from laboratory-scale experiments to commercial-scale production while aiming to maintain product yield and quality. This process requires meticulous adjustment of equipment design, process parameters, and contamination control strategies to accommodate increasing culture volumes.At the laboratory scale, cultures are typically maintained in 1 to 10-liter glass or autoclavable...
    105
    Microbes in Food Production01:29

    Microbes in Food Production

    Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
    403